Rich and savory stew using thinly sliced beef brisket instead of pork.
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In a heavy-bottomed pot or ddukbaegi, heat the sesame oil over medium-high heat and sear the beef brisket until it just starts to brown.
Add the chopped kimchi to the pot with the beef and sauté for 5-7 minutes until the kimchi becomes soft and translucent.
Stir in the gochugaru, gochujang, garlic, and sugar, ensuring the spices coat the beef and kimchi evenly.
Pour in the anchovy stock and kimchi brine, then bring the mixture to a vigorous boil.
Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes to allow the flavors to meld and the beef fat to emulsify the broth.
Add the soy sauce and taste; adjust seasoning if necessary, then gently place the tofu slices on top of the stew.
Simmer for another 5 minutes until the tofu is heated through and has absorbed some of the red broth.
Garnish with the sliced green onions and serve immediately with a bowl of steamed white rice.
